BioMed Research International

Research Article

Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (Eragrostis tef (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation

Table 2

Identities of LAB isolates as determined by 16s rRNA gene sequencing.
IsolatesSourcesIdentification (species)
K11KimchiLactobacillus plantarum
K14KimchiLactobacillus plantarum
K12KimchiLactobacillus brevis
K13KimchiLactobacillus brevis
K15KimchiLactobacillus brevis
K17KimchiLactobacillus plantarum
K18KimchiLactobacillus plantarum
K21KimchiLactobacillus brevis
K22KimchiLactobacillus brevis
K25KimchiLactobacillus plantarum
K31KimchiLactobacillus plantarum
K33KimchiLactobacillus plantarum
K34KimchiLactobacillus brevis
K35KimchiLactobacillus brevis
K36KimchiLactobacillus brevis
K37KimchiLactobacillus plantarum
K42KimchiLactobacillus brevis
K43KimchiLactobacillus brevis
K45KimchiLactobacillus plantarum
B16Teff batterBacillus velezensis
B31Teff batterBacillus amyloliquefaciens
B19Teff batterBacillus amyloliquefaciens
Isolate labels starting with ‘K’ belongs to those isolates obtained from Kimchi. Isolate labels staring with ‘B’ belongs to those isolates obtained from fermented teff batter.